Pumpkin Chiffon Pie

1 envelope unflavored gelatin
2/3 c. packed brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1 1/4 c. canned pumpkin
3 egg yolks (save whites)
1/2 c. milk

Blend gelatin, brown sugar, salt, spices, pumpkin, and egg yolks, milk in a saucepan. Cook over medium heat stirring constantly until boils. Then let mixture cool until it mounds slightly when dropped from spoon.

Add:
Chiffon
3 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar

Whip egg whites until peaked, add tartar and sugar. Then gently fold in meringue into pumpkin mixture. Pour filling into pre-cooled pie crust and chill at least 2 hours or until set. Garnish with whipping cream.

Butter Crunch Crust Bake 400 for 13-15 min. or until golden brown (watch)

1/2 c. butter
1/4 c. brown sugar
1 c. flour
1/2 c. chopped pecans or coconut (I use both 1/4 c. of both)

Measure flour to be exact. Mix all ingredients by hand or with pastry cutter. Spread mixture out and bake on cookie sheet for about 15 min. Cool slightly and press crumbled mixture into 9 in. pie dish. Let cool and fill with pumpkin chiffon filling. Refrigerate until firm enough to cut.